Delicious Thanksgiving Deviled Eggs Recipe for Your Feast
These Thanksgiving Deviled Eggs are a delightful twist on a classic appetizer, bringing festive flavors to your holiday gathering. With creamy, tangy filling and a hint of savory herbs, they are sure to impress your family and friends.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
- Large eggs
- Mayonnaise
- Dijon mustard
- White wine vinegar
- Salt
- Pepper
- Paprika
- Sage
- Thyme
- Chopped fresh parsley
- Chopped fresh chives
- Crispy bacon bits (beef)
Instructions
- Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for about 12-15 minutes.
- After the time is up, transfer the eggs to an ice bath to cool for about 5 minutes. This helps make peeling easier. Once cool, gently tap the eggs on a hard surface and peel them under running water.
- Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl. Mash the yolks with a fork, then add in the mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth and creamy.
- Stir in herbs like sage or thyme, and if you’re feeling bold, a dash of hot sauce can add a nice kick.
- Using a piping bag or a spoon, carefully fill the egg white halves with the yolk mixture. If you’re using a piping bag, you can get creative with the design!
- Sprinkle with paprika for that traditional look, and add any other garnishes you desire, like fresh herbs or beef bacon bits for that savory crunch.
- Place the deviled eggs on a platter and refrigerate until you’re ready to serve. They’re best enjoyed chilled!
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg
Keywords: Feel free to mix in other ingredients like finely diced pickles, relish, or even a bit of cranberry sauce for a sweet-tart twist. Prepare the filling a day in advance and fill the eggs just before serving to keep them fresh.